Preparation info
  • Makes About

    10 fl oz

    • Difficulty


Appears in
Italian Regional Cookery

By Valentina Harris

Published 1990

  • About


By Hand

  • 1 egg yolk
  • pinch each salt and pepper
  • 4 fl oz (


By hand

Be sure all the ingredients are at room temperature before you begin. In a clean, dry bowl, whisk the egg yolk, salt and pepper steadily with a small balloon whisk, fork or wooden spoon. When the egg is pale yellow and smooth, begin to add the oil one drop at a time and very slowly. Keep dripping in the oil and never stop whisking. When it becomes too thick to wh